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Proximate composition and antioxidant potential of selected tubers peel

Article in Food Research · February 2020

DOI: 10.26656/fr.2017.4(1).178

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 Food Research 4 (1) : 121 - 126 (February 2020)
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FULL PAPER
Proximate composition and antioxidant potential of selected tubers peel

Dusuki, N.J.S., *Abu Bakar, M.F., Abu Bakar, F.I., Ismail, N.A. and Azman, M.I.
Centre of Research for Sustainable Uses of Natural Resources (CoR-SUNR), Faculty of Applied Sciences
and Technology, Universiti Tun Hussein Onn Malaysia (UTHM), Hab Pendidikan Tinggi Pagoh, KM 1,
Jalan Panchor, 84600 Muar, Johor, Malaysia
Article history:
Abstract
Received: 12 May 2019
Received in revised form: 16
June 2019
This study is aimed to investigate the nutritional composition, phytochemicals and
Accepted: 17 June 2019 antioxidant activity of red and purple variety of Ipomoea batatas (sweet potato) peels and
Available Online: 1 August Manihot esculenta (cassava) periderm and cortex layers. The proximate composition
2019 (carbohydrate, protein, fat, moisture, ash and minerals) was determined using standard
Keywords:
methods while phytochemical contents (phenolic, flavonoid, anthocyanin and carotenoid)
Ipomoea batatas, and antioxidant activity [2,2-diphenylpicrylhydrazyl (DPPH), ferric reducing antioxidant
Manihot esculenta, power (FRAP), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS)
Antioxidant, assays] were determined spectrophotometrically. Proximate analysis showed that both I.
Phytochemical,
Nutritional composition batatas and M. esculenta contained high carbohydrate content ranged from 75.07% to
87.04% but zero protein and low-fat contents (0.83-2.2%). For the mineral contents, I.
DOI: batatas contained higher potassium, sodium, iron and magnesium than M. esculenta.
https://doi.org/10.26656/fr.2017.4(1).178
However, calcium was found higher in M. esculenta as compared to I. batatas. For the
phytochemical study, total anthocyanin content showed the lowest value (0.43-3.08 µg c-3
-gE/g) for both tubers as compared to total phenolic (37.28-71.79 µg GAE/g), flavonoid
(4.98-16.50 µg RE/g) and carotenoid (14.54-46.66 µg BC/g) contents. For the antioxidant
study, both purple and red variety of I. batatas showed higher percentages of inhibition
using DPPH assay with 87.93% and 87.62%, respectively compared to M. esculenta.
Meanwhile, FRAP assay displayed lower values than ABTS assay for both tubers. In
conclusion, both tubers, I. batatas and M. esculenta have close values of nutritional
compositions. However, I. batatas showed higher mineral contents (potassium, iron,
magnesium and sodium) and antioxidant activity than M. esculenta. For the
phytochemical content, I. batatas contained higher total flavonoid and total anthocyanin
contents while M. esculenta contained higher total phenolic and carotenoid contents.
Hence, this study suggested that tuber’s by-products have great potential for use in
functional food as they are cheap and readily available as well as reducing waste disposal.

1. Introduction in the peel of the tubers. Natural antioxidants or

Tubers are generally known as one of the important
staple crops for human consumption. Sweet potato
(Ipomoea batatas) and cassava (Manihot esculenta) has
been ranked in top five most important crops on a fresh
weight basis in developing countries together with rice,
maize, and corn (Nawiri et al., 2013). Different tubers
grow widely in different countries and conditions based
on a few factors such as soil composition and climate.
With a different environment, the composition of the
tubers may vary due to the factors mentioned. Plants
including tubers are potential source of natural
antioxidants and act as secondary metabolites.
Antioxidants can be found not only in the flesh but also
*Corresponding author.
Email: fadzelly@uthm.edu.my
phytochemical antioxidants such as phenolic, flavonoid,
anthocyanin, and carotenoid possess many functions
such as prevent deterioration of the tubers, thus
extending its shelf life. In addition, antioxidants have the
ability in reducing the risk of diseases such as cancer.
The searching for natural antioxidants to be used in the
industry has increased due to its low toxicity, safe, and
generally accepted (Ghasemzadeh et al., 2012).
Over years, consumption of fresh tubers has been
decreasing as more tubers are peeled and processed into
value-added products such as mashed potatoes, fries, and
chips to meet demand from the consumers who want fast
and convenience food. Large quantities of peels disposal
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 122 Dusuki et al. / Food Research 4 (1) (2020) 121 - 126
have been concerned and looked into consideration
especially towards environmental sustainability. For
these reasons, this research aims to investigate the
FULL PAPER
nutritional composition, phytochemicals and antioxidant
activity of red and purple variety of sweet potatoes (I.
batatas) peels and the periderm and cortex layer of
cassava (M. esculenta).
2. Materials and methods
2.1 Sample preparation
The tubers were washed, cleaned and peeled. The
peels were dried for 48 hrs at 55°C in the oven until
there was no change in weight of the peels. The peels
were ground into powder form, placed in zip lock
polyethylene bags and left at 4°C in the refrigerator until
further analysis.
2.2 Sample extraction
Peels powder of 0.01 g was mixed with 100 mL of
methanol, agitated for an hour and filtered using
Whatman filter paper. Each test was done in triplicate to
ensure the accuracy of the results (Wong et al., 2006).
2.3 Proximate analysis
Determination of moisture content was done using
moisture analyser. At the end of the experiment, the
percentage of moisture content was recorded (Nielsen,
2010). Carbohydrate content was determined according
to AOAC (1995) and Anhwange (2008). The
carbohydrate value was calculated using this formula:
Percentage of carbohydrates (%) = 100 % - (moisture
content (%) + Crude fat content (%) + Crude protein
content (%) + Ash content (%). Analysis of protein was
done using the Kjeldahl method involving three steps
(i.e. digestion, distillation, and titration). The results of
the protein content were obtained directly from the
machine in percentage (%) value (AOAC, 1995). Fat
analysis was done according to Soxhlet method (AOAC,
1975). The percentage of fat content was calculated
using this following equation: % Fat = (Weight before
extraction - Weight after extraction)/(Sample weight) x
100%. For the determination of ash content, 1 g of dried
samples were placed in a furnace, 550°C up to 10 hrs
until ash was obtained (Abbasi et al., 2014). The ash
content was calculated by using this equation: % Ash =
(W3-W1)/W2 x 100% where W1 = weight of oven-dried
empty crucible, W2 = weight of sample, and W3 =
weight of ash and crucible.
2.4 Determination of mineral content
Mineral content was determined using the atomic
absorption spectrophotometer, Perkin Elmer PinAAcle
900F (AOAC, 2005).
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2.5 Determination of phytochemical content
2.5.1 Total phenolic content
Total phenolic content was determined as described
by Hassan and Bakar (2013). The absorbance values
were measured spectrophotometrically at 750 nm. Gallic
acid was used to make a calibration curve and the value
obtained from the equation was expressed as µg gallic
acid equivalents per g (µg GAE/g).
2.5.2 Total flavonoid content
Total flavonoid content was determined using the
colorimetric aluminium chloride method (Elfalleh et al.,
2012). The absorbance values were measured
spectrophotometrically at 430 nm. Rutin was used to
make a calibration curve. Total flavonoid content of the
sample was expressed as µg rutin equivalents per gram
(µg RE/g).
2.5.3 Total anthocyanin content
Total anthocyanin content was determined by the pH
differential method (Abu Bakar et al., 2016). The results
were expressed as µg of cyanidin-3-glucoside
equivalents per g (µg CGE/g). The total anthocyanin
content was calculated with the following equation:
Total anthocyanin content (μg/g) = (A x Mw x DF x 10)/
(ε x C)
Where A is the absorbance = [(A510 nm − A700 nm)
pH1.0 − (A510 nm − A700 nm)pH4.5]; MW is
molecular weight for cyanidin-3-glucoside = 449.2; DF
is a dilution factor of the samples; ε is the molar
absorptivity of cyaniding-3-glucoside = 26,900; and C is
the concentration of the buffer in mg/mL.
2.5.4 Total carotenoid content
Total carotenoid content was measured at 350 nm by
using spectrophotometer (Abu Bakar et al., 2016). β-
carotene was used to form a calibration curve and the
results were expressed as µg of β carotene equivalent per
g sample (µg BC/g).
2.6 Determination of antioxidant activity
2.6.1 2,2-diphenyl-1-picrylhydrazyl (DPPH)
A total of 5.9 mg of DPPH powder was mixed with
100 mL of methanol. Then, 3 mL of the DPPH solution
was added into 100 µL of the sample. The sample was
left for 15 mins in dark room before being read at an
absorbance of 517 nm against blank using
spectrophotometer. The equation below was used to
determine the radical scavenging activity (Miliauskas et
al., 2004).
Scavenging activity (%) = (1-(Absorbance of sample/
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 Dusuki et al. / Food Research 4 (1) (2020) 121 - 126 123

Absorbance of control) x 100%) moisture contents of both I. batatas and M. esculenta

were almost similar and found to be very low ranging
2.6.2 Ferric reducing antioxidant power (FRAP) from 0.83% to 2.2% and 5.77% to 7.17%, respectively.

FRAP assay was measured spectrophotometrically at
595 nm (Lusia et al., 2015). The results were expressed
as millimoles ferric ion reduced per gram of sample (mM
FE/g).
2.6.3 ABTS (2,2’-azinobis (3-ethylbenzthiazoline)-6-
sulphonic acid) radical scavenging assay
ABTS radical cation decolorization assay was done
according to Re et al. (1999). The absorbance was
measured at 734 nm using a spectrophotometer.
2.7 Statistical analysis
All the results were expressed as mean ± standard
deviation of triplicate in three independent experiments.
Data were assessed by a one-way Analysis of Variance
(ANOVA) where the mean values were considered
significantly different when the value of p<0.05 was
obtained using Statistical Package for the Social
Sciences (SPSS) software.
3. Results and discussion
3.1 Nutritional composition
Tubers are always known as a rich starchy food. The
results of the proximate composition of the tubers peel
are presented in Table 1 while the mineral contents of the
peels are presented in Table 2. The peels of I. batatas
and M. esculenta showed significant values of
carbohydrate content (p<0.05) as compared to the other
components. The percentage values ranged from 75.07%
to 87.04% with the peels of M. esculenta had a slightly
higher amount of carbohydrate than I. batatas. On the
other hand, protein content had been found to be 0% for
both tubers, I. batatas. and M. esculenta. The fat and
Table 1. Proximate composition of the tubers peel in (%)
Sample
Carbohydrate
Ipomoea batatas (red variety) 78.3
Ipomoea batatas (purple variety) 75.07
Manihot esculenta (periderm layer) 87.04
Manihot esculenta (cortex layer) 82.79
The results were expressed as mean ± standard deviation in triplicate
FULL PAPER
For the ash content, I. batatas (purple and red varieties)
had the higher percentage value with 16.96% and
14.18% as compared to that of M. esculenta (4.46-
9.24%) with all the samples tested showed significantly
different (p<0.05).
A study was done by Aro et al. (2010) on the M.
esculenta peels collected in Nigeria showed that the
protein, fat, ash and moisture contents of 4.2%, 3.26%,
7.47% and 82.1%, respectively whereby the protein, fat
and moisture contents of M. esculenta peels were higher
than that of M. esculenta cortex and periderm layers in
this study except for the ash content. The different results
obtained were due to the different parts used. In 2010,
Adeyosoye et al. showed that I. batatas peels contained
3.06% protein content and 7.00% fat content which were
higher compared to I. batatas peels for both red and
purple varieties in this study. However, the carbohydrate
content of I. batatas peels in this current study (red
variety: 78.3%, purple variety: 75.07%) were almost
similar with the previous study with the value of 78.94%
(Adeyosoye et al., 2010). Few factors such as genetic
origin, geographical sources, the level of soil fertility and
the harvesting periods might cause a variation in the
proximate analysis results (Bhandari et al., 2003).
Ash composition is very important in determining
minerals content (Nollet, 2004). Table 2 indicates the
mineral contents for I. batatas and M. esculenta such as
zinc, potassium, sodium, calcium, iron, and magnesium.
Based on the results obtained, all the samples tested
showed significantly different (p<0.05) between each
other. Calcium was the most abundant minerals found in
all the samples tested ranging from 85.82 mg/L to 116.3
mg/L except for I. batatas (purple variety). However, I.
batatas (purple variety) had the highest amount of iron
Constituents (%)
Protein Fat Moisture Ash
0±0.00 0.83±0.06 6.69±0.31 14.18±0.84
0±0.00 1.77±0.21 6.02±0.42 16.96±0.33
0±0.00 1.33±0.15 7.17±1.27 4.46±0.09
0±0.00 2.2±0.2 5.77±0.07 9.24±0.19

Table 2. The minerals content of the tubers peel in (mg/L)

Mineral content (mg/L)
Samples
Zinc Potassium Sodium Calcium Iron Magnesium
Ipomoea batatas (red variety) 0±0.00 19.38±0.03 1.62±0.53 100.2±0.85 63.46±12.20 3.12±0.02
Ipomoea batatas (purple variety) 0±0.00 19.49±0.01 5.6±1.56 62.62±2.06 62.71±8.59 3.07±0.02
Manihot esculenta (periderm layer) 0±0.00 11.61±0.01 2.2±0.24 85.82±1.32 44.94±5.36 2.78±0.02
Manihot esculenta (cortex layer) 0.27±0.04 11.67±0.02 0.99±0.39 116.3±0.8 6.12±1.2 3.05±0.02
The results were expressed as mean ± standard deviation in triplicate
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 124 Dusuki et al. / Food Research 4 (1) (2020) 121 - 126

Table 3. The phytochemical content of the tubers peel

Phytochemical content
FULL PAPER

Sample Total flavonoid Total carotenoid

Total phenolic content
(µg GAE/g)
Ipomoea batatas (red variety) 37.28±4.27
Ipomoea batatas (purple variety) 52.18±5.68
Manihot esculenta (periderm layer) 42.86±3.88
Manihot esculenta (cortex layer) 71.79±5.57
The results were expressed as mean ± standard deviation in triplicate
with the value of 62.71 mg/L. In addition, no samples
contained zinc (0 mg/L) except for M. esculenta cortex
layer which had almost zero value (0.27 mg/L). With the
identification of the nutritional composition, it shows
that the peels of the tubers have the potential to be
developed as a new food product such as chips. Despite
being thrown away as waste, this new food product can
help the economics of the food industries. In fact, the
previous study has developed new food product such as
banana peel jelly which contained higher nutritional
composition (Lee et al., 2010).
3.2 Phytochemical content
The results of the phytochemical content are
presented in Table 3. M. esculenta (cortex layer)
displayed the highest total phenolic content with the
value of 71.79±5.57 µg gallic acid equivalent/g
significantly different (p<0.05) to the other samples.
Flavonoids are very effective antioxidants as it reduces
the oxidation of low-density lipoproteins which helps in
preventing cardiovascular diseases (Johnson and
Williamson, 2003). Total flavonoid content was found to
be highest in I. batatas (red variety) with the value of
16.50±0.56 µg rutin equivalent/g significantly different
than the other samples (p<0.05). A study on Annona
cherimola Mill. (cherimoya) peel and pulp showed that
the amount of total phenolic content and total flavonoid
content in the peel were higher than in the pulp (Loizzo
et al., 2012).
Anthocyanin is responsible for contributing a wide
range of red, magenta, violet, purple, and blue colour
towards the plants. Even though anthocyanin is less
established compared to the other phytochemical, but it
contributes commonly in food colorant (Tsuda, 2012).
Total anthocyanin
content content
content (µg c-3-gE/g)
(µg RE/g) (µg BC/g)
16.50±0.56 0.43±0.00 14.54±1.35
12.23±2.31 3.08±1.07 26.25±2.44
5.92±0.27 0.87±0.72 46.66±0.42
4.98±1.00 3.03±0.94 15.93±1.06
The highest amount of total anthocyanin content with the
value of 3.08±1.07 µg cyanidin-3-glucoside equivalents/
g was obtained from I. batatas (purple variety) but the
value showed no significant difference (p>0.05) with M.
esculenta (cortex layer). The purple colour of the I.
batatas peels (purple variety) itself might be the reason
why it contained the highest total anthocyanin content in
this study compared to other samples tested.
Abundant of carotenoids can be found in nature and
β-carotene is one of it that has the ability as provitamin
A in the human body (Fennema, 1996). Lycopene is one
of the carotenoids aids in reducing the risk of cancer,
arteriosclerosis, and coronary heart diseases (Sass-Kiss
et al., 2005). M. esculenta (periderm layer) showed
significant difference (p<0.05) as compared to the other
samples with the highest amount of total carotenoid
content, 46.66±0.42 µg β-carotene/g.
3.3 Antioxidant activity
Table 4 shows the results of the antioxidant activity
of the tubers peel. DPPH assay performs on the samples
possess the mechanism of scavenging activity. I. batatas
variety showed a significantly higher scavenging activity
than M. esculenta. The highest activity was observed in
I. batatas (purple variety) with the value of 87.93±7.91%
and the lowest was observed in M. esculenta (periderm
layer) with the value of 24.69±4.28%.
In FRAP assay, the FRAP values obtained were
lower for all the samples and they did not show any
significant difference (p>0.05) between each other.
However, M. esculenta (cortex layer) displayed the
slightly higher value of FRAP with 4.45±1.26 mM ferric
ion reduced/g.

Table 4. Antioxidant activity of the tubers peel

Antioxidant activity
Sample DPPH FRAP ABTS
Ascorbic acid equivalent
Scavenging activity (%) Ferric ion reduced (mM FE/g)
(µg ascorbic acid/mL)
Ipomoea batatas (red variety) 87.62±5.20 2.75±1.07 37.38±0.38
Ipomoea batatas (purple variety) 87.93±7.91 2.81±0.63 37.22±1.55
Manihot esculenta (periderm layer) 24.69±4.28 2.88±0.76 35.40±1.31
Manihot esculenta (cortex layer) 57.44±4.21 4.45±1.26 25.24±1.69
The results were expressed as mean ± standard deviation in triplicate
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 Dusuki et al. / Food Research 4 (1) (2020) 121 - 126
In ABTS assay, ABTS values were found to be
highest in I. batatas varieties with 37.38±0.38 µg
ascorbic acid/mL and 37.22±1.55 µg ascorbic acid/mL,
respectively for red and purple variety. The values were
not found to be significantly different with M. esculenta
(periderm layer) but had a significant difference (p<0.05)
with M. esculenta (cortex layer) (25.24± 1.69 µg
ascorbic acid/mL).
4. Conclusion
In this study, both tubers, I. batatas and M. esculenta
peel contained almost similar content of nutritional
compositions. However, I. batatas showed higher
mineral contents (potassium, iron, magnesium and
sodium) and antioxidant activity than M. esculenta. For
the phytochemical content, I. batatas contained higher
total flavonoid and total anthocyanin contents while M.
esculenta contained higher total phenolic and carotenoid
contents. Both peels have great potential for use in
complementary and alternative medicines as they are
cheap and readily available. At the same time, the usage
of the peels may aid in reducing the waste disposal
problem and thus protecting the environment.
Conflict of Interest
The authors do not have any conflicts of interest
regarding the content of the present work
Acknowledgments
The authors would like to thank Ministry of
Education of Malaysia (MOE) for the research grant
under Fundamental Research Grant Scheme (Vot: K099)
as well as Universiti Tun Hussein Onn Malaysia for
research grant support (Vot: U688, H277), the use of
their laboratory facilities, and their assistance.
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